For the crust, mix all ingredients in a bowl and press evenly into the base and sides of a large tart tin. Bake for 15 mins at 180C and set aside.
Meltdown chocolate and place in a food processor along with pumpkin, coconut sugar and vanilla, process until smooth and pour over base. Place in the fridge to set for about 2 hours. Decorate with chopped pecans
Recipe by Talida Voinea at https://talidavoinea.au/easy-healthy-vegan-pumpkin-tart/